garlic

This is my go-to recipe for ramen broth. It’s a fairly simplistic recipe as far as ramen goes – I’d place it somewhere between a real, multi-day broth cook, and a decent packaged broth. For what it is, my family and I find it to be quite delicious, and it doesn’t require hours upon hours of work, which is sometimes a necessary consideration when you have a toddler and a baby running and crawling around and you have a craving for ramen. I’ve been tweaking this recipe for years, and this is my current version. It’s very adaptable, the base components being the Hon Dashi and chicken broth. Other than those two things, you can do just about whatever you want to it!